More Keto Lasagna recipes
REVIEW AND FOLLOW: Have you tried this recipe? If so, please leave a comment and ⭐️ rating below. If you make our recipes and share them, be sure to use our hashtag #peaceloveandlowcarb on social! We love seeing what you are making. FOLLOW us on FACEBOOK | INSTAGRAM | PINTEREST for more delicious recipes.
Eggplant Lasagna with Meat Sauce – Low Carb, Gluten Free
- Total Time: 1 hour 20 minutes
- Yield: Makes 8 Servings 1x
Ingredients
Scale
- 1 large eggplant
- 6 cups Hearty Tomato Meat Sauce (get recipe here)
- 2 cups full fat ricotta cheese
- 2 cups mozzarella cheese, shredded
- 1 cup Parmesan cheese, shredded
- 8 small fresh basil leaves, chopped
- 1 tbsp dried oregano
Instructions
- Preheat oven to 400° Line a baking sheet with aluminum foil.
- Cut ends off eggplants and slice lengthwise in ¼ inch slices. You should end up with about 10 slices total.
- Brush each slice of eggplant with olive oil on both sides and sprinkle with a little salt and pepper. Bake about 7 minutes each side.
- In a large mixing bowl, combine ricotta, Parmesan and basil. Mix until all ingredients are well incorporated.
- Pour 2 cups of sauce into the bottom of an 8x13 baking dish. Spread into an even layer. On top of the sauce, layer half of the eggplant slices.
- Layer on half of the ricotta mixture, spreading evenly across the entire dish. Sprinkle ½ cup mozzarella cheese on top of the ricotta mixture.
- Pour 2 cups of meat sauce on top of the cheese and spread in an even layer across the entire dish. Layer the remaining eggplant on top of the sauce.
- Layer second half of the ricotta mixture, spreading evenly across the entire dish. Sprinkle ½ cup mozzarella cheese on top of the ricotta mixture.
- Pour remaining 2 cups of meat sauce on top of the cheese and spread in an even layer across the entire dish.
- Sprinkle remaining 1 cup of mozzarella cheese evenly across the entire dish. Sprinkle oregano on top of cheese. Cover with foil and bake for 30 minutes. Remove foil and broil on high 5-8 minutes. Let stand 15 minutes before cutting.
Notes
Per Serving - Calories: 330 | Fat: 20g | Protein: 29g | Net Carbs: 9g
- Prep Time: 20 minutes
- Cook Time: 1 hour
Sarah says
The favor if this dish is fantastic ! One issue I encountered was that the eggplant was so tough'.. I had to use a steak knife to cut thru it... the only thing I forgot to do was add foil on top while baking .. could that be the reason? Has anyone else encountered this? I have put it back in the oven now to try to get it to soften up, any suggestions welcome!! Thanks
Ivanna says
You probably cut it too thick.
Lauren says
I found this recipe on Google and I've never left a comment on a recipe before so here we go.. I'm following a keto diet but was dying for anything that resembled pasta so I decided to give eggplant lasagna a try. I followed the recipe exactly, including the meat sauce, and oh my word it is SO GOOD! Kicked my pasta craving out the window and definitely left me satisfied. I would say though that I wish I used 2 eggplants because one didn't seem to cover the layers enough.. maybe my eggplant just wasn't big enough, I don't know. I would also peel the eggplants to make them easier to cut, especially when ready to serve. I sort of struggled keeping the eggplants from sliding out of their layers. Other than that, it's absolute perfection!
Jennifer A says
would you happen to know the carb count?
Billie says
Making this tomorrow!! Have two eggplants in the fridge screaming at me!!!
sue says
oh. my. gosh. this was honestly one of the THE MOST delicious things to ever be made in my kitchen! i followed the recipe as written and it was phenomenal! i highly recommend giving this a try. i cannot wait to have leftovers for dinner tonight! thanks for posting such a great recipe! <3
Peace Love and Low Carb says
Yay! So happy you enjoyed it. Thanks for the rave review
Shay says
Can you freeze this?
Peace Love and Low Carb says
We have never had any leftovers 🙂 If you do freeze it, be sure to let us know how it re-heats.
Pascale Dabit says
Thank you so so much for this recipe. I am actually eating it at the moment. It's the bomb. I adjusted the seasoning in the sauce to my liking. Other than that, it's perfect !!! Thank you so much for sharing.
Laurie says
I've just made this but doubled the ingredients. I peeled the eggplant before cutting it into thin slices and pre baking it. Yummy! Thanks for a great recipe!
Paloma says
So delicious!!! Will definitely keep this recipe handy!! thanks so much for sharing!!
Aimee says
Better than lobster....words I never thought I would hear my husband say about anything. But he did in fact say that after 3 bites of this lasagna. And we just had lobster last weekend for a low carb diet treat. We live in Maine and the man knows his way around a lobster, so believe me, high praise indeed! He's normally not much of one for vegetables, so the comfort food cookbook has been a lifesaver as we try to back away from a pre-diabetic lifestyle. Thanks so much!
Peace Love and Low Carb says
Best compliment ever! 😉
Duane says
Funny....100 + years ago in New England they used to consider lobsters garbage...
At one point in the 1800s local prisoners were fed only lobster and they sued for inhumane treatment....
(they probably went into ketosis...)...
Hanna says
I don't normally leave comments on blog posts but I found this through google and just had to leave some feedback. I've made this on Monday, to take to work for lunch and it's SO good I've been taking it every day since, every single lunch this week. Makes me look forward to lunch even. Thank you for this amazing recipe 🙂
Peace Love and Low Carb says
Thanks so much for the kind words and for coming back to the site to tell me. So happy you enjoyed it!